Feature

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign? Or, could it be that with this new administration we have the...

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from your recipes and where to turn. Certainly, I will miss some of the...

With strong support from health professional groups, the food industry, and consumer groups, the president signed into law The Nutrition Labeling and Education Act requiring that the majority of food products under FDA authority carry nutrition labeling. The year was 1990, George Bush Sr.

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.
And with good reason.

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for preparation of gluten free dishes in your...

Salt, the only rock we eat, has been one of the world’s most sought-after commodities. From keeping meat from spoiling, to financing of wars, to the establishment of trade routes and cities, salt courses through our veins and our history like no other substance on earth.

On the eve of their second franchise opening, in Pizza Chain, USA (Louisville, Ky.), Naked Pizza debuted its systemwide store prototype for the second time to the world. The first franchise location opened in South Beach, Fla., in late August....

By Jason Rummer
This month, Burger King will start to serve "pizza," or something like it – a 2,500-calorie, pizza-flavored burger sold at its Whopper Bar concept in New York's Times Square. Are they crazy? Don’t they remember that McDonald's tried the same thing and failed? For McDonald's, failure was not just once.

Last month's recommendations from the Dietary Guidelines Advisory Committee (DGAC) confirmed what Mintel’s research and consumers have already been suggesting: restaurants need healthier menus. Many restaurants have already listened.